In March I attend the 2016 Grain Growers Conference that was held in Essex, VT at the lovely Essex Resort and Spa. As a self-described “bread head” myself I was interested in learning more about this event. Initially I had…

Einkorn, German for “one grain,” is an ancient wheat domesticated over 10,000 years ago. Compared to modern wheat strains, Einkorn and others ancient grains like Emmer, tend to have lower levels of gluten while still possessing high levels of protein, minerals…

This past weekend we had our first big test in artisan bread baking! Kimmy and I volunteered as home cooks for this year’s Farm 2 Fork Festival in Saranac Lake. Farm 2 Fork is a local food and educational event…

A wood-fired masonry oven, up until now, has been a mysterious and complex creation that seemed unfamiliar for someone with little masonry experience. But on Hurricane Island in Maine I learned first-hand the secrets to building a wood-fired oven. Patrick…

So in May this year I’m heading to a Masonry Oven Building Workshop on Hurricane Island off the coast of Rockland, Maine. My wife saw a post from Richard Miscovich on Facebook about it: Join us on Hurricane Island for…

I first experienced the movement of farmers and bakers getting together to re-create a local grain economy in Skowhegan, Maine. Now a few months later at a workshop entitled “Bread Baking with Locally Grown Grains,” I’ve gained some insight into…